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creative ways to serve pulled pork

 
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cjschuckwagon
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PostPosted: Tue Aug 14 12 10:32 am    Post subject: creative ways to serve pulled pork Reply with quote

i was told of a pulled pork sundae, mashed potatoes, layered with pp and sauce in a clear plastic cup....any ideas? cj
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Jarhead
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PostPosted: Tue Aug 14 12 12:28 pm    Post subject: Reply with quote

Never heard of the mashed potato thing. Shocked
I make mine with Pit Beans, Pulled Pork and Slaw or Potato Salad. These are in 16 oz clear cups. I put a dome lid on with a spork sticking out of the hole.



Stuffed Potato. Sorry no pics, but hollow a baked baking potato out and add Pulled Pork and slaw over the top.
Crisp up the insides before stuffing if desired. I serve em in a boat with a spork.
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cjschuckwagon
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PostPosted: Wed Aug 15 12 4:46 am    Post subject: Reply with quote

how well do they sell?
they look good, how much pp do you use, and how much do you get?
thanks ...cj
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Jarhead
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PostPosted: Wed Aug 15 12 5:29 am    Post subject: Reply with quote

CJ, I sold them last year at local farmer's markets and both done quite well.

The potatoes are a pain to hold and have to be wrapped individually in foil. I cooked 50 and would lose some (so figure 40). I like a 6" long potato, it will make 2 servings.
I experimented with putting beans in them too, but there is just not enough room, so the slaw or beans went on the side. Tried the canned Cheddar topping and it sold so-so, but not well enough to fool with for 50 cents.

For the sundaes, they outsold the stuffed potatoes. I used a #8 scoop (4 oz) for each ingredient. The 16 oz clear cups and dome lids are a little pricey, but that is what sets em off from others.

Last year I charged $6.50. If I could have got my surgery over with in the spring, I would have gone up to $7.50 this year.
Oh well, I'll be rehabbed for next year. Wink

Edit to add, to crisp the taters, I hit em with a propane torch or tossed on a grill if I had one going.
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Mr Tony's BBQ
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PostPosted: Thu Aug 16 12 7:02 am    Post subject: Reply with quote

I did the stuffed tater recently - used 1+ pound russet bakers, added 5 oz pulled pork and nacho cheese sauce [ was doing nacho's too] put a scoop of slaw on the edge - all in a 3 pound boat for $8.00 - sold out first 20 shortly after the first one went out!![ was 25 pound bag] fed 2!!!lol
I had lightly [ butter flavored ]oiled tater, sprinkled with salt and wrapped in foil, tossed on smoker for 5 hrs, then put in holding box - skin didnt crisp, but innerds was like BUTTAH!! Nacho sauce worked well IMHO.
At festivals, meat nacho's go great - 3# paper boat 3/4 full of chips, heaped 4oz scoop of either pulled pork or pulled beef, 2 oz [?,..I think] ] ladle of nacho cheese I keep warm in my soup crock, half a dozen or so pickled jap slices upon request - get $7.00 all day long - again, once one goes out the window - people are goin "whats that and where'd you get it?"
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Kevan
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PostPosted: Thu Aug 16 12 8:17 pm    Post subject: Reply with quote

Cant say how well it would translate to vending but here are a couple of thoughts;
Pasta w/ pulled pork , bbq sauce and cheese
Pastapulled pork , green sauce and cheese
pulled pork natchos
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Mr Tony's BBQ
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PostPosted: Thu Aug 16 12 9:45 pm    Post subject: Reply with quote

Kevan wrote:
Cant say how well it would translate to vending but here are a couple of thoughts;
Pasta w/ pulled pork , bbq sauce and cheese
Pastapulled pork , green sauce and cheese
pulled pork natchos


I'd call it "Pigskettie", sounds tasty - the hard part would be the pasta, boiling, reheating to order, etc... have heard of guys using deep fryers filled with water for similar items, but waiting for noodles may send most walking IMHO - not to mention digging the loose noodles out of the boiling water - Shocked
The natchos sell great!I do both pork and beef.
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Kevan
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PostPosted: Thu Aug 16 12 9:58 pm    Post subject: Reply with quote

Pasta is pre cooked al dente, perhaps pre portioned, kept cool. Reheated to order in hot water in a pasta pot with inserts, which is the way many restaurants cook pasta.
I think Pigskettie is a great name!
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Jeff T
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PostPosted: Sun Aug 19 12 5:29 pm    Post subject: Reply with quote

i haven't vended this yet but i have made Pulled Pork Pizza Burgers at home with leftover P.P.

Pulled Pork drowning in pizza sauce, green &/or black olives, topped with mozzarella cheese. Choices of topping such as olives, mushrooms, onions, pepperoni etc. could be optional... customers discretion. I thought it was a good sandwich.
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cjschuckwagon
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PostPosted: Wed Aug 22 12 4:06 am    Post subject: Reply with quote

now that cant be bad,...now im hungry....cj
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cjschuckwagon
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PostPosted: Mon Aug 25 14 9:38 pm    Post subject: Reply with quote

I sold pulled pork parfaits just after I posted last august and sold out. I sold at the same festival last week and sold 4x last years amount. This is my new big seller, made some banners and am gonna push it hard next season! Oh yeah, 14 oz clear cups, sauce the inside of the cup, 3 oz pp in bottom, 4oz scoop of garlic mashed potato, 2 oz pp then another scoop of taters, swirl the sauce on top and top w cherry tomato....5 bucks".mmmmm
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Mr Tony's BBQ
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PostPosted: Wed Aug 27 14 8:54 pm    Post subject: Reply with quote

sounds kinda cheap to me CJ! Although....pork DROPPED to $1.98 in these parts this week!!...Whooo Hooo!!! [ not! ]
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SoEzzy
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PostPosted: Thu Aug 28 14 1:08 am    Post subject: Reply with quote

Some do the sundae's with beans, pork and slaw, it also make a great walk around food with a lid and a spork.
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